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Tuesday, December 20, 2011

Vanilla Yoghurt Buttercake

This recipe is a keeper. You know it's a keeper when you've substituted an ingredient and it still works. Here I've substituted milk with yoghurt. This was out of necessity really as I've ran out of milk. It turned out beautifully, moist and tender. The yoghurt also added a bit of a tang and gave it a lift. Really yummy!

My Daughter G couldn't stop eating this cake. Not to toot my own horns, I think this yoghurt version tastes even better than the original one. My dear Hubby on the other hand loves the orginal version. Well, to each his own!